Kande Pohe

Kande Pohe or Onion Poha

Serves: 2-3 persons

Ingredients:

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• 1½ cup thick poha or flattened rice
• ½ cup chopped onion
• 3 green chillies chopped
• 7-8 curry leaves
• 1½ tablespoon raw peanuts
• 1-2 tablespoon chopped cilantro
• 1-2 tablespoon fresh grated coconut
• 2 tablespoon oil
• ½ teaspoon mustard seeds
• ¼ teaspoon asafoetida
• 1 tablespoon sugar
• 1 tablespoon lemon juice
• Salt to taste

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Method:

1. Wash pohe couple of times under cold running water. Rinse and keep them aside.
2. Heat oil in a kadai and add mustard seeds. Let them splutter. Add turmeric powder, asafoetida, chillies, curry leaves, and raw peanuts. Saute well untill the peanuts turn light brown.
3. Add chopped onion and mix everything. Add sugar, salt, and lemon juice and stir well.
4. As the onion gets translucent, add rinsed pohe. Keep the flame low. Mix everything nicely.
5. Cover the pan with a lid and cook the pohe for 4-5 minutes. The pohe should get nice steam.
6. Serve Pohe immediately. Garnish with chopped cilantro and fresh grated coconut.

Sindhi Koki

Sindhi Koki

Serves: 2 persons

Ingredients:

• 1½ cup whole wheat flour
• 1 onion chopped finely
• 1 teaspoon red chilli powder
• ½ teaspoon cumin seeds
• ½ teaspoon ajwain or carom seeds
• ½ teaspoon amchoor powder or dry mango powder
• 1 tablespoon chopped mint leaves
• 1 tablespoon chopped cilantro
• Salt to taste
• Oil or ghee to brush parathas
• Water to knead the dough

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Method:

1. Get a bowl and add chopped onions, salt, red chili powder, ajwain, cumin seeds, amchoor powder, cilantro and mint leaves. Mix well.
2. Add whole wheat flour and mix everything again. Make a stiff dough using little water at a time.
3. Divide the dough into 5 equal balls. Roll out each ball into a round shape paratha. Heat a tava or griddle and transfer this rolled paratha on it. Brush with some oil or ghee.
4. Flip and cook from both the sides. Cook until some brown spots appear.
5. Serve hot with yogurt or pickle.

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